>"Karen" > wrote in message
...
>On Jun 18, 10:36 pm, "Nexis" > wrote:
>> You must be either trolling or pulling our collective leg. You apparently don't
>> know
>> the difference between ripening and rotting?

>Rotting could be just an extension of over-ripening? So,
>theoretically, it could ripen a little more. Or does the whole
>chemistry of the avocado change? Why doesn't it change when it's taken
>from the tree? Why do fruit continue to ripen after they've been
>picked off the tree? Kind of the same line of thinking here.

>Karen

Karen,

The chemistry of the avocado DOES change when it's picked off the tree. Avocados do
not ripen until *after* they are picked. In fact, commercial growers will use the
trees as storage because of this. This is also the reason they must reach full
maturity before being picked. During the ripening process there is a "burst" of
respiration and ethylene production, and the ripening can happen quite quickly, which
is why you'll here some people talk of avocados that were hard in the morning and
ripe by dinner time.

Avocados have a high oil content. Once cut, the oils will begin to go rancid. The
triglycerides break down, and the taste suffers immensely. This is when they will
turn black and rot. This is NOT ripening, this is rotting. This is why you're avocado
will not continue to ripen once it is cut. The oxidization (when the flesh begins to
brown) is the first step.

You can speed up or slow down the ripening process. By placing them in a paper bag
and keeping them in a cool, dark place, they will ripen faster than if left on the
counter. Adding an apple or banana, which increases the ethylene gas that triggers
ripening, will cause them to ripen faster yet. Cold storage, such as in the
refrigerator, will dramatically slow ripening, but can alter the flavor for the
worse.

Once ripe, you can keep 1/2 of it for a day or two in the refrigerator. The best way
to prevent oxidization from happening is to rub lemon juice over any exposed, cut
flesh, and wrap tightly in plastic wrap. Press & Seal (Glad? I think..), I've found,
is the best wrap for this. I've used it with no lemon at all when keeping just
overnight and it worked great.

For guacamole, sprinkle lime or lemon juice over the surface and wrap tightly.

It is best to use ripe avocados immediately, and the flavor is best when eaten at
room temperature.

kimberly